The restaurant space has been given a total redo with a rustic, warm vibe. Banquette dividers are constructed of unfinished wood. The bare wood tables, fashioned from old barn siding, still have grooves and knots in them to add character. Even the soaring beamed ceiling is reminiscent of an old barn. There’s a long bar with TVs, an open kitchen, and seating outside to take advantage of the temperate summer evenings.

Chef Guillaume Bienaime is the latest in a long line of fine-dining chefs to go more casual these days. He last headed the kitchen at the well-regarded, white-tablecloth Marche in Menlo Park.

At Portola Kitchen, he creates a menu friendly on the pocket and a variety of appetites. All the pastas are made in-house, as is the sausage. The wine list is half Californian and half Italian. There also are wines on tap to enjoy by the glass.